4-Ingredient Nutella Ice Cream (Chocolate Hazelnut Ice Cream)

5 from 2 votes

Creamy Nutella ice cream made without a machine! This 4-ingredient, no-churn chocolate hazelnut ice cream is the easiest summer treat.

Prep Time20

Total Time20

Course: Dessert

Cuisine: World

Keyword: chocolate, hazelnut, ice cream

Servings: yields

Calories: 275kcal

Make the Hazelnut Butter (Optional Step): Preheat oven to 350°F (175°C).
Spread hazelnuts in a single layer on a baking sheet. Roast for 8–10 minutes until lightly browned and fragrant. Let cool for 3–4 minutes, then wrap in a clean kitchen towel and rub to remove as much skin as possible. It’s okay if some skin remains.
Once fully cooled, blend the hazelnuts (with a pinch of salt, if desired) in a high-speed blender or food processor until smooth and creamy, scraping the sides as needed.
Make the Ice Cream: In a large mixing bowl, whip cold heavy cream to stiff peaks using a hand mixer.
Add sweetened condensed milk, hazelnut butter, and cocoa powder. Mix on low speed until fully combined.
(Optional): Roughly chop ¼ of the roasted hazelnuts and fold them into the mixture for extra texture.
Freeze: Transfer to a freezer-safe container, smooth the top, and cover. Freeze for at least 6 hours or overnight.
Let sit at room temperature for 5–10 minutes before scooping. Enjoy!

Hazelnut Butter: I used homemade hazelnut butter for the freshest, most intense flavor—but if you want to save time, high-quality store-bought hazelnut butter or paste works just as well.
Storage: Store in an airtight container in the freezer for up to 2 months.
Texture Add-ins: Fold in chopped roasted hazelnuts, mini chocolate chips, or swirls of Nutella for extra indulgence.
Note about the hazelnut butter: At first, it might seem like your hazelnuts aren't blending properly. Be patient! The mixture will go from crumbly → pasty → smooth and creamy. This process takes about 5–15 minutes, depending on the power of your blender or food processor.
Watch the Video Recipe: For a better understanding of the recipe, I recommend watching the step-by-step video tutorial.
Nutrition Information: The provided nutrition values are for 1 serving of ice cream. This recipe makes about 20 servings.
Cover the ice cream: To minimize ice crystals, press a piece of parchment paper or plastic wrap directly on top of the ice cream before sealing the lid.
Serving Tip: Let the ice cream sit on the counter for 5-10 minutes before scooping for the creamiest texture.